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Get comfy with casseroles

Casseroles are perfect for any occasion. There's a reason why people love them so much.

The versatility and variety of ingredients that can be included in a casserole make it the perfect one-pot dish that’s sure to satisfy even the pickiest eater.

A casserole is simple to make and can be prepared in advance. For those with busy schedules, it can be a saving grace. Assemble everything the night before and pop it in the oven whenever you're ready!

Members, log in below to check out a list of delicious casserole recipes.

Preheat the oven to 325 degrees. Grease a 2-quart casserole. In a skillet, melt the butter, add the onion and garlic, and sauté until tender. Sprinkle with flour and stir over low heat until the mixture is smooth. Add the stock and wine and bring to a boil, stirring constantly, until mixture begins to thicken. Simmer for five minutes. Place the noodles, turkey, and carrots in the casserole. Pour the sauce over the noodle mixture and sprinkle the top with cheese. Bake for 20 to 30 minutes, or until bubbly. Makes four to six servings.

KICK-OFF CASSEROLE NACHO-STYLE

1 box Rotini pasta or multigrain rotini pasta

1 16-ounce jar of salsa (mild to hot according to taste preference)

1 19-ounce can Mexican chili beans (such as black, pinto or kidney)

1 1/2 cups shredded Mexican-style or Jack cheese (to liking)

1 11-ounce can of corn niblets, drained

Tortilla chips, whole (such as blue corn tortilla chips)

Salt, Pepper and/or Tabasco sauce to taste

Preheat oven to 350 degrees. Cook rotini according to package directions. Drain. Combine rotini, salsa and beans in a casserole dish and add 1/2 of the cheese. Add the remainder of the shredded cheese and desired amount of tortilla chips (onto the top of the casserole to prevent drying) and bake for 20 to 30 minutes. For a heartier dish, add 2 cups cooked, shredded chicken to the rotini, salsa and bean mixture before baking. If desired, add sour cream, olives, guacamole, salsa, tomatoes, or hot peppers before serving.

TATER TOT CASSEROLE

1 lb. ground beef

1 can cream of chicken or mushroom soup

1/2 small onion, chopped

1 pkg. frozen tater tots

4 cheese slices

Brown beef and onion together then drain well. Mix in soup and spread in casserole dish. Cover with cheese slices and cover completely with tater tots. Bake as directed on tater tot package.

OVERNIGHT BREAKFAST CASSEROLE

26 oz. bag frozen hash browns

1 pound mild breakfast sausage, browned & drained

8 oz. shredded white cheddar cheese

12 eggs

1/2 c. milk

1/2 tsp. salt

1/4 tsp. Pepper

1. Spray a large slow cooker with non-stick spray; place half the hash browns into the bottom. Layer in half the cooked sausage and half the cheese, then repeat hash brown, sausage, and cheese layers.

2. In a large bowl, whisk together eggs, milk, salt, and pepper, then pour over top. Cook on low for 8 hours, or until eggs are set.

In a separate bowl prepare crumble topping by combining brown sugar, oats, flour, pecans and margarine. Using a pastry blender or two knives work mixture until crumbly. Spoon crumble mixture evenly over pumpkin mixture. Bake uncovered for 40 to 45 minutes or until topping is crisp and lightly browned and casserole is set.

CARROT PECAN CASSEROLE

4 pounds diced carrots (fresh or frozen)

1 cup sugar

1 stick (1/4 lb.) butter

1 cup toasted pecan pieces

1/3 cup milk

4 eggs lightly beaten

1/2 cup flour

1/2 teaspoon grated orange rind

1 1/2 tablespoons vanilla extract

1/2 teaspoon nutmeg

Boil carrots 20 to 25 minutes or until tender. Drain, let cool slightly and mash by hand with a masher or in a stand mixer (a food processor may be used for a smooth texture, though we prefer a slightly coarse texture for the finished, baked casserole). Transfer carrots to a large mixing bowl; thoroughly mix in the remaining ingredients. Spoon into lightly greased baking dish(es) and bake at 350 degrees until the casserole is lightly browned. Serve hot.

CREAMY CABBAGE CASSEROLE

2 to 3 pounds ground beef

1 large cabbage

1 large onion

2 small cans mushroom soup

2 small cans tomato soup (or 6 to 8 fresh mashed tomatoes)

Brown the ground beef and onion, place half on bottom of casserole dish and top with half of the cabbage (cut in large pieces with leaves separated). Pour one can of mushroom soup and half of the tomato soup/mash on top of cabbage, and repeat all three layers in the same order. Cover and bake at 300 degrees for approximately three hours, or until cabbage is completely cooked. Dish will shrink as it's baked. Potatoes or rice make a great side dish to this delicious casserole.

SQUASH CASSEROLE

1 large zucchini, chopped

2 cups peeled and chopped butternut, acorn, or Hubbard squash

1/2 onion, peeled and chopped

2 shallots, peeled and chopped

2 cloves garlic, peeled and chopped

2 tablespoons butter

1 tablespoon olive oil

1/4 cup chopped fresh sage

Preheat oven to 450 degrees. In a large bowl, mix the zucchini, winter squash or pumpkin, onion, garlic, and shallots with the butter. Drizzle with the olive oil, mix well, and then spread the mixture out in a 2-quart casserole dish. Cover with foil and roast for about 40 minutes, or until the vegetables are very soft.

POTATO CASSEROLE

6 med. potatoes cooked, cooled and grated

1 1/2 tsp. salt

1 cup sour cream

3-4 green onions chopped (incl. tops)

1/2 cup shredded cheddar cheese

1/4 cup margarine, melted

Combine all ingredients except margarine. Spoon into 2 quart casserole dish. Pour margarine over top and bake at 400 degrees for approximately 25 minutes or lightly browned on top.

CORN CASSEROLE

1 stick butter

1 cup bell pepper

1 onion chopped

1 box Jiffy corn muffin mix

3 eggs beaten

Salt and pepper

1 can cream corn

1 cup cheese for topping

1 can whole corn (drained)

Cook bell pepper and onion in butter until tender. Mix together in a big bowl muffin mix, corn and eggs. Add pepper and onion to mix. Add salt and pepper to taste. Pour into a greased 8x8 inch dish sprayed with PAM. Top with cheese. Bake at 350 degrees for 1 hour or until golden brown.

EASY CHICKEN POTPIE

1 large can mixed veggies

2 tbsp. butter, melted

1 can chicken or chopped cooked chicken

Salt and pepper to taste

1 can cream of chicken soup

2 – 9 inch pie crusts

Put a pie crust into an iron skillet or pie pan. Set aside and mix remaining ingredients together. Pour into pie crust, then top with the other pie crust and pinch edges together to seal. With thumb and index finger make a fluted edge. *Optional. You can brush top with slightly beaten egg. Bake at 375 degrees for 45-55 minutes until golden brown.

GREEN BEAN CASSEROLE

3 cups fresh or frozen beans

1 cup celery, thinly sliced

1/2 cup onion, thinly sliced

1 cup water chestnuts

1/2 cup sour cream

1/4 cups mayonnaise

1/8 teaspoon curry powder

Salt and pepper to taste

Preheat oven to 300 degrees. Cook beans, celery and onion al dente. Add water chestnuts. Mix with sour cream, mayonnaise and curry powder. Pour into shallow casserole that has been lightly sprayed with cooking oil. Bake until hot. Place under broiler to brown.

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